Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is ...

Purpose – This paper was written to gain an understanding of the quality cues that consumers look for in purchasing fresh meat and fresh fruit and vegetables in Malaysia. Through a perceived quality model, this paper identifies the implicit, intrinsic, extrinsic and credence quality cues consumers’ use in their decision to purchase fresh meat and fresh fruit and vegetables. Design/methodology/a...

Development of new products which present a good organoleptic quality but also offer other advantages such as the incorporation of healthier ingredients is currently a priority in the food industry. It is also important that the elaboration method of these products is as soft as possible to preserve the maximum characteristics and nutrients of fresh fruit. In this sense, the elaboration of heal...

SUMMARY This paper introduces a fresh perspective on product modularisation and proposes a process for modular product realisation called Holonic Product Design. The holon has recently been adopted from Arthur Koestler's work to represent subsystem entities within manufacturing systems and the enterprise chain. In addition, it has been embraced as a philosophy for change that attempts to fashio...

To examine whether there is a relationship between the degree of Campylobacter contamination observed in product lots of retail Icelandic broiler chicken carcasses and the incidence of human disease, 1,617 isolates from 327 individual product lots were genetically matched (using the flaA short variable region [SVR[) to 289 isolates from cases of human campylobacteriosis whose onset was within a...

Phytohemagglutinin (PHA) is a lectin, obtained from the red kidney bean that binds to the membranes of T-cells and stimulates metabolic activity, cell division, etc. The object of this research was the comparison between self made PHA (Indigenous) and imported commercial one, following conventional and High Resolution Cell Synchronization technique (HRCS) .From each blood sample of healthy indi...

Published datasets of proteinaceous animal tissues suggest that co-variation between amino acid hydrogen (δ²H) and oxygen (δ¹⁸O) isotope ratios is a common feature in systems where isotopic variation is driven by geographic or temporal variation in the δ²H and δ¹⁸O values of environmental water. This has led to the development of models relating tissue δ²H and δ¹⁸O values to those of water, wit...

Awara is an unfermented soybean product (also known as soybean curd). It is a softcheese -like food produced by curding fresh hot soy milk with either a salt or an acid [1]. Awara also known as Tofu is an important dietary snack food throughout Asia. It is the most important and popular food product from soybean in Eastern and Southern Asian countries. It is also gaining an increasing popularit...

Awara is an unfermented soybean product (also known as soybean curd). It is a softcheese -like food produced by curding fresh hot soy milk with either a salt or an acid [1]. Awara also known as Tofu is an important dietary snack food throughout Asia. It is the most important and popular food product from soybean in Eastern and Southern Asian countries. It is also gaining an increasing popularit...